Recipes — Raw Mango

Fermented raw mangoes are tangy, refreshing, and loaded with probiotics. The natural sourness of raw mangoes deepens through fermentation, creating a complex, mildly salty flavor that’s perfect as a side for Indian meals, rice dishes, or even as a tangy condiment. This ferment captures the essence of summer in a jar! Ingredients (for a 1L Fermentation Jar) 500 g raw mangoes (4–5 medium), peeled and sliced 20 g sea salt (1 tbsp) 450 ml filtered water (2¼ cups) Equipment 1L glass fermentation jar Glass weight Grommet lid and airlock Recommended Kit Vegetable Fermentation Kit (with Glass Weights) Everything you need...

Raw Mango Kimchi, or Mang-go Kimchi, is a bold, punchy fusion of Korean fermentation and Indian flavors. Combining the sharp tang of raw mango with crunchy vegetables and Gutbasket Kimchi Paste, this ferment is rich in probiotics and antioxidants. It’s a zesty, summer-perfect kimchi that excites the palate while supporting a healthy, balanced gut. Ingredients (for a 2L Fermentation Jar) 700 g raw mango (5 cups, julienned) 100 g carrot (¾ cup, julienned) 100 g cucumber (~¾ cup, julienned) 50 g onion (⅓ cup, julienned) 50 g spring onion (½ cup, chopped) 30 g sea salt (1½ tbsp) 2 tbsp...